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This apple crumble cheesecake combines the comfort of warm apple crumble with the luxurious texture of cheesecake, creating the ultimate fall dessert. The layers of buttery graham crust, rich cheesecake, and cinnamon-spiced apple crumble topping create a symphony of texture and flavor that's impossible to resist.
The first time I made this for Thanksgiving dinner, my family couldn't decide if it was cheesecake or apple crumble so they kept taking "just one more slice" to figure it out. Now it's requested at every holiday gathering.
Ingredients
- Graham Cracker Crust: Graham cracker crumbs create the perfect buttery foundation with just the right amount of sweetness
- Brown sugar: Adds a deep caramel note that complements the apples perfectly
- Unsalted butter: Binds everything together while adding richness, look for European style butter for extra flavor
- Apple Crumble Topping: Fresh apples provide juicy sweetness and texture, choose firm varieties like Honeycrisp or Granny Smith
- All-purpose flour: Creates the perfect crumbly texture
- Brown sugar: Caramelizes during baking creating pockets of gooey sweetness
- Cinnamon: Adds that classic warm spice that makes apple desserts irresistible, use Ceylon cinnamon for a more complex flavor
- Unsalted butter: At room temperature incorporates perfectly into the crumble mixture
- Cheesecake Batter: Cream cheese forms the luxurious base of your cheesecake, allow it to fully soften for a smooth texture
- Brown and granulated sugars: Balance the tanginess of the cream cheese
- Sour cream: Adds moisture and a subtle tang that enhances the cheesecake flavor
- Applesauce: Provides natural sweetness and apple flavor throughout the filling
- Eggs and egg yolk: Create structure and richness in the batter
- Vanilla extract: Rounds out all the flavors, choose pure vanilla for the best flavor
- Salt: Enhances every other flavor component in the dessert
- Cinnamon: Ties the flavors together with the apple elements
Step-by-Step Instructions
- Prepare the Crust:
- Process graham crackers until they become fine crumbs without any large pieces. This creates a uniform texture for your crust. Mix in brown sugar thoroughly to distribute sweetness. Pour in melted butter and stir until every crumb is moistened and the mixture resembles wet sand. Press this mixture firmly into your lined pan creating an even layer along the bottom and slightly up the sides. Bake until the crust becomes fragrant and slightly darker around the edges.
- Make the Crumble Topping:
- Chop your peeled apples into small uniform pieces about 1/4 inch in size so they cook evenly and blend perfectly with the crumble. Whisk together the flour, brown sugar, and cinnamon ensuring all dry ingredients are evenly combined. Add room temperature butter and use a fork to work it into the dry ingredients until the mixture resembles small pebbles with no dry flour remaining. Toss half of this mixture with your chopped apples to coat them completely which prevents the apples from making the cheesecake too wet.
- Create the Cheesecake Batter:
- Beat cream cheese until completely smooth and free of lumps which is crucial for a silky texture. Add both sugars and continue beating until the mixture becomes lighter in color and texture. Incorporate sour cream and applesauce completely scraping down the bowl several times to ensure no cream cheese pockets remain. Add eggs one at a time beating just until each disappears into the batter to prevent incorporating too much air. Finally, blend in the vanilla, salt, and cinnamon just until combined for that perfect flavor balance.
- Layer the Components:
- Pour half of your silky cheesecake batter over the pre-baked crust creating an even layer. Distribute half of the apple mixture evenly across this first cheesecake layer being careful not to disturb the batter too much. Add the remaining cheesecake batter covering all the apples completely. Top with the remaining apple mixture spreading it to the edges. Finish by sprinkling the reserved crumble mixture over everything creating a beautiful textured top layer.
- Water Bath Baking:
- Wrap your springform pan thoroughly with several layers of heavy-duty foil ensuring there are no openings where water could seep in. Place the wrapped pan in a larger roasting pan and pour hot water around it until it reaches about halfway up the sides of the springform pan. Carefully transfer this setup to your preheated oven without spilling. Bake until the outer edges are set but the center still has a slight jiggle when gently shaken. Turn off the oven and let the cheesecake cool gradually inside for one hour which prevents sudden temperature changes that cause cracks.
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The applesauce in the cheesecake batter is my secret weapon. My grandmother taught me this trick when I was just learning to bake. She always said it adds moisture and a subtle apple flavor throughout every bite, not just in the topping. When I close my eyes and take a bite, I can almost hear her telling me to be patient and let it cool completely.
Perfecting Your Cheesecake
The key to a perfect cheesecake texture is bringing all your ingredients to room temperature before mixing. Cold cream cheese will never fully incorporate and will leave lumps in your batter. I recommend setting out your dairy ingredients at least two hours before you plan to start baking. If you're in a hurry, cut the cream cheese into small cubes to speed up the warming process.
Make Ahead and Storage
This cheesecake actually tastes better after it has had time to set in the refrigerator. I recommend making it at least 24 hours before serving. The flavors meld together beautifully and the texture becomes even more luscious. Once fully chilled, it will keep in the refrigerator for up to 5 days covered with plastic wrap or in an airtight container. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.
Seasonal Variations
While this recipe shines with traditional apples, you can easily adapt it for different seasons. In summer, replace the apples with fresh peaches or berries. In winter, try pears poached in spiced wine for an elegant twist. The base cheesecake recipe remains the same, allowing you to get creative with the fruit and spice combinations. Just remember that juicier fruits may need a bit more flour in the crumble mixture to absorb excess moisture.
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Enjoy this stunning dessert that combines the best of both worlds. It’s guaranteed to become a favorite in your home.
Frequently Asked Questions
- → Can I use a different size springform pan?
Yes, you can use either an 8" or 9" springform pan. If using an 8" pan, ensure it's deep enough to accommodate all the layers. A 9" pan will result in a slightly thinner cheesecake that may require less baking time (check at the 55-minute mark).
- → What apple varieties work best for this cheesecake?
Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work excellently as they hold their shape during baking and provide a nice contrast to the sweet cheesecake. Avoid softer varieties that might turn mushy.
- → Why is a water bath necessary?
The water bath creates a humid environment and ensures even, gentle heat distribution, preventing the cheesecake from cracking and helping it bake evenly. Don't skip this step for the best texture and appearance.
- → Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually improves with time as the flavors meld. You can make it 1-3 days ahead and keep refrigerated. It also freezes well for up to 2 months if wrapped tightly.
- → How do I prevent my water bath from leaking?
For foolproof protection, use multiple layers of heavy-duty aluminum foil wrapped tightly around the outside of the springform pan. Some bakers also place the springform pan inside a slightly larger cake pan before placing in the water bath for extra protection.
- → How can I tell when my cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle (like Jell-O). It shouldn't be completely firm, as it will continue to set as it cools. Overbaking can lead to cracks and a dry texture.